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–+ servings
Chipotle potato salad recipe.

Chipotle Potato Salad

author Maricruz Avalos Flores
4 servings
This chipotle potato salad features tender chunks of potatoes, coated in a creamy chipotle dressing, with just the right amount of smoky kick! Perfect for potlucks, picnics, or family dinners.
prep 10 minutes
cook 15 minutes
Cooling + resting time 50 minutes
total 1 hour 15 minutes
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Equipment

  • mixing bowl
  • food processor or blender

Ingredients 

  • 2 pounds waxy potatoes (red potatoes, Yukon gold potatoes, or fingerling.)
  • ½ cup red onions (diced)
  • 1 spring onion (sliced, for garnish)
  • salt

For the dressing:

  • 1 cup sour cream (or yogurt)
  • ¼ cup mayonnaise
  • 2-3 chipotle peppers in adobo (read notes)
  • ½ teaspoon chipotle powder (optional or sub with paprika)
  • ¼ cup cilantro
  • ¼ cup green onions (sliced)
  • 2 Tablespoons lime juice
  • 2 cloves garlic
  • salt & pepper (to taste)

Instructions
 

  • Wash and scrub thoroughly the potatoes. Cut them into chunks.
  • In a large pot, add the potato chunks and cover with water. Season the water with a pinch of salt and bring to a boil.
  • Cook the potatoes until they are fork-tender but not mushy. Drain and set them aside to cool down.
  • Add cream, mayonnaise, chipotle peppers & powder, green onion, cilantro, salt, and freshly cracked pepper to a food processor or a blender.
  • Blend until you’ll have a smooth sauce. Taste and adjust seasonings according to your preference.
  • Place potatoes in a mixing bowl, add the red onion and chipotle dressing.
  • Gently fold the ingredients making sure each potato chunk is coated with the flavorful dressing.
  • Cover the bowl and refrigerate for 20-30 minutes.
  • After that, transfer the potato salad to a serving bowl and garnish with sliced green onions and a sprinkle of chipotle powder on top.

Notes

  • Allow the potatoes to cool completely before mixing them with the dressing. This prevents the dressing from becoming too runny.
  • Balance the flavor of the dressing before adding it to the salad. Adjust the amount of chipotle peppers according to your heat preference.
  • Refrigerate the for at least 20 minutes before serving. This allows the flavors to blend and make your salad super delicious!
  • This chipotle potato salad recipe lasts up to 3 days in the refrigerator stored in an airtight container.
Nutrition Information
Serving: 1 serving | Calories: 389kcal | Carbohydrates: 44g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 446mg | Potassium: 1186mg | Fiber: 5g | Sugar: 7g | Vitamin A: 622IU | Vitamin C: 26mg | Calcium: 99mg | Iron: 2mg